Pancakes

Ingredients

200 g Pastry flour 
12 g Baking powder 
20 g Malted milk powder
6 g Salt
30 g Sugar
108 g Eggs, about 2 whole
240 g Whole milk
60 g Butter, melted

Equipment

Nonstick pan
Timing10 minutes
Yield650 g batter

1Mix

200 g Pastry flour 
12 g Baking powder 
20 g Malted milk powder
6 g Salt
30 g Sugar

Sift together all ingredients in a large bowl and set aside.

From here you have a few options: (1) Pour the dry mix into an airtight container and store in a cool, dark place for later; (2) draw daisies on the jar with a metallic marker and give it to your mom (a good way to become the favorite); (3) start cooking now.

If you love waking up to fresh pancakes often, make a big batch of dry mix and set aside for when the craving strikes! Just seal up individual batches of dry mix, and when you’re ready, you can simply finish the batter with eggs, milk, and butter.

2 Add wet ingredients

108 g Eggs, about 2 whole
240 g Whole milk

With a whisk, combine milk and eggs in a large bowl. Gradually add dry mix and keep whisking until your batter just comes together.

TIP: Don’t overmix! Too much gluten development will lead to a firmer, tougher pancake. Mix the batter just enough to hydrate the dry ingredients, then stop.

3 Melt butter

60 g Butter

Melt butter on the stove over low heat or in the microwave.

4 Add butter to batter

60 g Butter, melted

Pour your melted butter into the batter and stir gently

5 Cook those bad boys

The time has come for you to make some pancakes.

We like to start out on medium heat with a dry nonstick pan. Spoon some batter into a small circle, and rotate the spoon to pile the batter into a little mound. Then step back. Don’t move the pancakes around. Just give them time to gently cook through, monitoring your heat so they don’t scorch on the bottom.

Once air bubbles begin to form on the top and steam is puffing out, it’s time to flip. If you’ve got fancy flipping skills, this is your time to shine. If you just want to use a spatula, hey, we support you. Just be gentle so you don’t splatter the raw batter when you flip the pancakes.

Continue cooking on the other side until you’ve achieved golden-brown perfection.

Yeah, but how long do I cook them for?It depends on the size of the pancake, but usually about three minutes on the first side and two minutes on the other side. After three minutes, the pancake will develop a “skin,” which will allow you to slide a spatula underneath to check the color. If it’s got a nice, even tan, flip it and cook for about two minutes more.

Perfect cakes come from dry nonstick pans

Y’know those pancakes with psychedelic patterns all over them? What about the ones that have weird dark spots even though they’re undercooked? How about the ones that burn on one side but not on the other? Those delinquent pancakes were all cooked on greasy, uneven surfaces. The trick for perfectly tan, flat pancakes is simple: Cook them on a dry, nonstick surface. That’s all there is to it.

Eat ’em.

Damn, they fluffy. Add syrup and butter, or strawberries and mint, or eggs and bacon. It’s your breakfast—cherish it.